Preheat oven to 480 degrees F (250 degrees C).
Rinse Yukon Gold Potato (3) under cold running water and pat them dry with a dish cloth. Cut each potato into four quarters and cut each quarter into 6 evenly-sized pieces.
Add the cut potatoes into a large bowl, then add Extra-Virgin Olive Oil (2 tablespoon), Spanish Smoked Sweet Paprika (1 teaspoon), Garlic Powder (1 teaspoon), Sea Salt (1 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon). Toss together until well combined.
Transfer the coated potatoes to a baking tray lined with foil paper and make sure they´re all in a single layer. Bake for 30-35 minutes.
Chop Fresh Parsley (1/4 cup).
Transfer potatoes to a large bowl, then add the parsley. Toss together until well combined. Serve and enjoy!